Crockpot Chicken Parmesan Soup: The Cozy, Cheesy Comfort You Crave

Oh, this soup brings me back in the best way possible! Imagine the irresistible aroma of simmering tomato sauce mingled with tender chicken and bubbling cheese filling the house—just like those weekends at my grandma’s kitchen where food was the ultimate hug. This Crockpot Chicken Parmesan Soup is like that, only easier and all wrapped up in one delicious bowl. Thick, creamy, with just the right zing of garlic and fresh basil, it’s comfort food at its finest. And the best part? Letting it slow-cook all day while you go about your busyness means dinner practically makes itself. You’re going to love digging into this cheesy, hearty, and oh-so-warming soup that tastes like a cozy night spent under a soft blanket.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 4-6 hours (slow cooker)
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes

Ingredients

For the Main Dish:

• 1 ½ lbs boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 can (28 oz) crushed tomatoes
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil (or 1 tbsp fresh, chopped)
• ½ tsp red pepper flakes (optional, for a little heat)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese, plus extra for garnish
• 1 cup heavy cream or half-and-half
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 cups baby spinach (optional)
• 1 cup small pasta like orzo or ditalini (optional)

For the Sauce / Garnish (if applicable):

• Fresh basil leaves, torn (for garnish)
• Extra Parmesan cheese (for topping)
• Crusty bread, for serving

How I Make It

Step 1:

Start by heating 2 tablespoons of olive oil in a skillet over medium heat. Sear the chicken breasts until golden on both sides but not fully cooked through—about 3 minutes per side. This step locks in flavor and helps keep the chicken juicy once it’s in the crockpot.

Step 2:

Transfer the chicken to your crockpot. Add the chopped onion, minced garlic, crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Give everything a gentle stir to combine.

Step 3:

Cover the crockpot and cook on low for 4 to 6 hours, until the chicken is tender and shreds easily with a fork.

Step 4:

Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot. Stir in the heavy cream, mozzarella, and Parmesan cheese. If you’re using pasta, add it now and let it cook in the hot soup for about 15 minutes (or until tender).

Step 5:

Add the baby spinach if using—it will wilt quickly and add a nice pop of color and freshness.

Step 6:

Taste your soup and adjust salt and pepper as needed. Ladle into bowls, garnish with extra Parmesan and basil, then serve hot with good crusty bread for dipping. Get ready to cozy up!

Variations & Tips

• Use shredded rotisserie chicken to skip the searing step for a quicker fix.
• Swap out heavy cream for half-and-half or whole milk if you want a lighter soup; add cream at the end to avoid curdling.
• For gluten-free, leave out the pasta or use gluten-free pasta added just before serving.
• If you like it spicier, add more red pepper flakes or a splash of hot sauce.
• To boost veggie content, add diced carrots or zucchini at the beginning with the onions.
• Want it thicker? Stir in a tablespoon of cornstarch mixed with water before adding cheese.

How I Like to Serve It

This soup shines on chilly autumn evenings, when the crisp air has me craving something rich and comforting. I love serving it alongside a simple green salad to balance the richness. It’s also perfect for casual family dinners or when you want to impress guests but keep things unbelievably easy. A glass of red wine wouldn’t hurt either!

Notes

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove to avoid breaking the cream.
• The soup thickens as it cools—add a splash of broth or water when reheating if you prefer it thinner.

Closing: With every bowl bursting with cheesy, tomato-y goodness, this soup is pure comfort that feels like a warm hug from the inside out—trust me, it never fails to please!